Pre-theatre Set Menu At The New York Bar Recipe
Make Pre-theatre Set Menu At The New York Bar Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter — Charred Pear & Burrata Salad
Main — Pan-Seared Sea Bass with Champagne Beurre Blanc & Saffron Potatoes
Dessert — Dark Chocolate & Espresso Pot
Method
Starter — Charred Pear & Burrata Salad
- 1
Prepare pears
Halve the pear lengthwise, remove the core with a small spoon, and slice each half into 3–4 even slices. Toss the pear slices in a bowl with 1 tablespoon extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp black pepper to coat evenly.
- 2
- 3
Make dressing
In a small bowl whisk together 1 tsp aged balsamic, 1 tsp honey and 1 tsp lemon juice. Slowly whisk in 1 tsp finishing olive oil until combined. Taste and adjust seasoning.
- 4
Assemble salad
Toss the mixed baby leaves lightly with half the dressing to coat. Divide leaves between two plates. Arrange charred pear slices alongside or on top of the leaves. Tear the burrata gently and place one ball on each plate. Scatter toasted walnuts over the salad and drizzle remaining dressing over the burrata. Finish with a small pinch of flaky salt and a grind of black pepper.
Main — Pan-Seared Sea Bass with Champagne Beurre Blanc & Saffron Potatoes
- 5
Cook saffron potatoes
Place the halved baby potatoes in a medium saucepan, cover with cold water and add a pinch of salt. Bring to a simmer and cook until just tender, 12–15 minutes depending on size. Drain and return to pan. While hot, add 1 tbs olive oil, 25 g unsalted butter and the saffron threads soaked in 60 ml warm water. Toss to coat and keep warm. Season with salt to taste and sprinkle with half the snipped chives before serving.
- 6
Prepare sea bass
Pat the sea bass fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/2 tsp each fillet total) and 1/4 tsp freshly ground black pepper. Heat a large nonstick or stainless-steel skillet over medium-high heat until very hot. Add 1 tbs neutral oil and swirl to coat.
- 7
Sear fish
Place the fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down without moving until the skin is crisp and the fish is cooked about two-thirds of the way up, 4–5 minutes depending on thickness. Flip and cook the flesh side 30–60 seconds more until just cooked through. Transfer to a warm plate and keep loosely tented.
- 8
Make champagne beurre blanc
In the same pan used for fish (wipe excess oil leaving browned fond), reduce heat to medium and add the minced shallot. Add the champagne and white wine and simmer until reduced to about 2 tablespoons (3–4 minutes). Add the heavy cream and reduce by half. Off the heat, whisk in the cold cubed butter a few cubes at a time until the sauce is glossy and emulsified. Taste and season with salt and pepper. If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.
- 9
Finish and plate
Warm the saffron potatoes briefly in their pan if needed. Spoon a pool of champagne beurre blanc onto two warmed plates, set the sea bass fillets skin-side up or leaning, and arrange the saffron potatoes to one side. Spoon a little extra sauce over the fish, scatter remaining chives and microgreens for freshness, and serve immediately.
Dessert — Dark Chocolate & Espresso Pot
- 10
Preheat and prepare
Preheat the oven to 150°C (300°F). Bring a small pot of water to a simmer for a bain-marie (water bath). Place two 200–240 ml ovenproof ramekins or pots on a baking tray.
- 11
Melt chocolate and espresso
Place the chopped dark chocolate and hot espresso in a heatproof bowl. Set the bowl over the simmering water (not touching the water) and stir until the chocolate is fully melted and smooth. Remove from heat and stir in 10 g softened butter and a pinch (1/8 tsp) salt. Set aside to cool slightly.
- 12
- 13
Add cream and bake
Stir the 120 ml heavy cream into the chocolate-yolk mixture until smooth. Divide the mixture equally between the two ramekins. Pour hot water into the baking tray to come halfway up the sides of the ramekins. Bake in the preheated oven for 18–22 minutes, until the edges are set but the centers still slightly wobbly.
- 14
Cool and serve
Remove the ramekins from the water bath and cool for 10 minutes, then chill in the refrigerator for at least 30 minutes if serving slightly chilled, or serve warm. Top with a dollop of whipped cream or crème fraîche if using, dust with cocoa powder or sprinkle chocolate shavings, and serve with a small espresso or dessert wine if desired.